Dissolve the active dry yeast in warm water and let it sit until foamy for about 5 minutes.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, and a pinch of salt.

Add melted unsalted butter, milk, red gel food coloring, and large eggs to the dry mixture, then stir in the foamy yeast mixture.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area for around 1 hour or until doubled in size.

Prepare the filling by mixing together brown sugar and ground cinnamon in a small bowl.

Roll out the risen dough into a rectangle, spread with softened butter, and sprinkle with the cinnamon-sugar mixture evenly.

Tightly roll the dough into a log shape and slice it into even pieces (about 2 inches thick).

Arrange the slices on a greased baking sheet or round cake pan and let them rise for another 15 minutes.

Preheat the oven to 350°F and bake the rolls for about 25 minutes until golden brown.

Allow them to cool slightly before topping with the cream cheese frosting.